One Saturday morning, while I was living at 15th Street South, James (my roommate at the time) announced that he was hungry. Waffle House was suggested, but having little money, I asked what was in the kitchen. James advised that there was 4 eggs, a half block of cheese, pack of flour tortillas, and a jug of tea. With a little hunting, I found 2 small potatoes. Getting hungrier and hungrier, I created the Breakfast Burrito and now it is a staple on Sunday Mornings! -Brannon
Cook/Warm Hashbrowns according to the directions on the package
In microwave layer flour tortillas between damp paper towels and heat on high for 10 to 20 sec.
In medium size bowl beat eggs well. Add Steak Salt in and beat some more.
Pour egg into skillet. Add 1 cup cheese and whisk to scramble eggs well.
Place Hash Browns and eggs on tortilla and roll tightly. Top with remaining cheese and salsa.
To jazz it up a bit saute some onions and bell peppers (diced) after you remove the Hash Browns using the remaining oils. Add a pinch of salt and pepper to the onions and bell peppers, and add them in with the eggs and cheese.
0 servings